Ingredients:
1/2 lb spaghetti della Mamma (or regular spaghetti)
1/2 cup salsa della Mamma Arrabbiata
3 oz. prosciutto
half jar pomodoro della Mamma (sundried tomato)
half jar olive miste condite alla Toscana (mixed olives)
1 shallot, diced
4 eggs
1/2 cup crème fraîche or heavy cream (at least 30% fat)
1/2 cup grated pecorino or parmesan cheese
olive oil Bonsecco
pepper
arugula
1/2 cup salsa della Mamma Arrabbiata
3 oz. prosciutto
half jar pomodoro della Mamma (sundried tomato)
half jar olive miste condite alla Toscana (mixed olives)
1 shallot, diced
4 eggs
1/2 cup crème fraîche or heavy cream (at least 30% fat)
1/2 cup grated pecorino or parmesan cheese
olive oil Bonsecco
pepper
arugula
Preparation:
Preheat the oven to 350 º F. Cook the
spaghetti according to package directions. Tear the prosciutto into strips and sauté
until crispy in a few tablespoons of Bonsecco olive oil and the shallot. Add
the salsa della Mamma arrabbiata, the pomodoro and olives. Turn off the heat
and toss the spaghetti in the mixture. *
Break four eggs into a bowl and whisk
them along with the grated cheese and sour cream / heavy cream. Mix egg-cheese
mixture with the pasta and place in an oiled spring form pan. Put a few olives
for garnish and pomodoro on top. Bake for 25 to 30 minutes. Let rest for five
minutes before serving. Serve on a platter and garnish with arugula.
Serves 4
